1 lb. boneless veal slices
2 tbsp. vegetable oil
1/4 c. butter
Flour
Salt and pepper to taste
2 tbsp. lemon juice
2 tbsp. finely chopped fresh parsley
1/2 lemon, thinly sliced

Heat oil and 2 tablespoons butter over medium high heat. Dredge veal in flour, shake off excess. Cook veal until lightly brown on both sides, about 1 minute. Transfer to warm platter and season with salt and pepper. Remove skillet from heat, add lemon juice, scraping loose the cooking residue. Add remaining butter and parsley. Add veal, turning pieces in sauce to warm. Transfer to serving dish; pour sauce over veal. Garnish with lemon slices. Serves 2-4.

This tastes just like the veal my mother used to make.